Directions:
- CRUST:
- Preheat oven to 375 degrees F.
- Line 9 pie plate with crust, folding edges under (do not flute).
- Press almond slivers into edges of crust and set aside.
- FILLING:
- Peel, halve, core and slice the pears.
- Toss with sugar and cornstarch in a large bowl.
- Fold in raspberries very carefully.
- Mound filling in pie shell.
- COBBLER TOPPING:
- Mix flour, sugar, baking powder and salt in a medium bowl.
- Stir in cream and extract with fork until just moistened.
- Place batter in ziptop freezer bag.
- Cut off 1/2 from corner of bag.
- Pipe crisscrossing lines of topping over filling to make lattice design.
- Bake 20 minutes.
- Reduce oven temperature to 350 degrees F..
- Bake 30 to 40 minutes longer until topping is deep golden and filling is bubbling.
- Cool at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.7 Kcal (1339 kJ) | ||
| Calories from fat | 144.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 25% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 5% | |
| Sodium | 404.46mg | 17% | |
| Potassium | 173.57mg | 4% | |
| Total Carbs | 41.68g | 14% | |
| Sugars | 11.24g | 45% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 280.2 Kcal (1173 kJ) | ||
| Calories from fat | 126.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 25% | |
|---|---|---|---|
| Cholesterol | 13.51mg | 5% | |
| Sodium | 354.5mg | 17% | |
| Potassium | 152.13mg | 4% | |
| Total Carbs | 36.53g | 14% | |
| Sugars | 9.85g | 45% | |
| Dietary Fiber | 4.44g | 20% | |
| Protein | 3.19g | 7% | |
| Vitamin C | 9.8mg | 19% | |
| Iron | 1.3mg | 8% | |
| Calcium | 63.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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